Kobibah recipy:

 
    FOR THE SHELLS
 
    250 g (8 oz) burghul (cracked wheat)
    500 g (1 lb) minced beef
    1 onion, coarsely chopped
    salt and pepper

    FOR THE STUFFING
 
    1 onion, finely chopped
    2 Tbs. sunflower oil
    2 Tbs. pine-nuts
    500 g (1 lb) minced beef
    salt and pepper
      
    Sunflower oil for deep-frying

To make the shells, soak the cracked wheat for about 20 minutes in water, then drain. Blend the meat, onion, salt and pepper in a food processor. Then process again, in batches, with the cracked wheat and continue until the mixture is soft enough to work like a dough. Knead well by hand.

For the stuffing, fry the onion in oil till soft, then add the pine-nuts and fry till golden. Add the meat, salt and pepper and stir until the meat changes colour.

Wet your hands. Take a small egg-sized portion of the shell mixture and roll into a ball. Make a hole in the centre with your finger and shape into a thin walled pot with a pointed bottom, by turning and pressing it in your palm. Place some stuffing into the hole and pinch the top of the pot together to seal it. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently.

Heat the oil. Deep fry 4 or 5 kibbeh at a time until golden brown and drain on kitchen paper. Serve hot. Makes 20.